Reimagined Escudella with Mushrooms and Truffle Terrine | Laumont – SHOP EU
A gourmet Catalan escudella with Laumont mushrooms, truffled meatballs, and a cocido terrine – tradition reinvented for festive tables.
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Cooking tools:
- Terrine mold
- Stockpot
- Skillet
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Stove
- Ladle
- Slotted spoon
- Whisk
- Measuring cup
- Plastic wrap
- Spoon
- Baking sheet
- Plate
Ingredients
- 500 g pork jowl
- 500 g chicken
- 500 g beef bone
- 2 salted ham bones
- 150 g butifarra del perol (Catalan white sausage)
- 100 g onion
- 100 g carrot
- 100 g turnip
- 100 g parsnip
- 20 g cornstarch
- 100 g Laumont black trumpet mushrooms
- 100 g Laumont camagrocs (yellowfoot chanterelles)
- 50 g rosemary oil (Borges)
- 200 g minced pork
- 200 g minced pork jowl
- 50 g bread
- 100 g milk
- 20 g grated truffle
- 50 g pine nuts (Borges)
- Salt, pepper
- Some escudella broth
- Laumont truffle slices for garnish
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